We have taken to the kitchen to execute this week's gastropost mission to make a big salad. They were obviously inspired by Seinfeld (my favourite show in the history of TV), which apparently 20 years ago this September conveyed just how important the big salad is! So we made a big ass taco salad with cilantro cream dressing that you definitely won't have a problem with.

** makes 2 large entree salads

cilantro cream dressing ingredients (makes 1 cup):

1 C raw cashews (soaked for 3 hrs or overnight)

1/4 C unsweetened almond milk

1/4 C cilantro

1 lime, zest and juice

1/2 tsp apple cider vinegar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp sea salt

1/4 tsp ground pepper

In a vitamix or high powered blender combine all the ingredients until smooth and creamy. Refrigerate until ready to use.

NOTE: dressing keeps for 5 days in the fridge.

taco salad ingredients:

8 C romaine lettuce, chopped

1/2 C red onion, finely chopped

2 C red cabbage

1/2 C frozen corn, thawed and drained

1/2 black beans (from a can), rinsed and drained

1 C cherry tomatoes, quartered

1 avocado, peeled and diced

optional accompaniments:

organic corn chips

salsa

Wash and chop your romaine into bite sized pieces and toss in a mixing bowl with the red onion and 1/2 C of dressing. Put your dressed lettuce into your serving dish and add the red cabbage, tomatoes, and avocado on top.

Combine the corn and black beans together (optional) and add that to the top of the salad. Drizzle with more cilantro cream dressing, if desired. Serve with corn chips and salsa on the side or you could crumble the chips onto the salad and dollop with salsa. Do the big taco salad however you want!